Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Reduce heat to medium; add bell peppers and cook until slightly softened, about 5 minutes. Drain and rinse with cold water.

Combine 3 cups spaghetti sauce, eggs, rice, onion, Worcestershire sauce, salt, and black pepper together in a bowl. Crumble in ground beef; stir until thoroughly combined.

Place peppers in a large baking dish, top-sides up; fill with beef mixture. Pour remaining 2 cups spaghetti sauce over peppers. Cover dish with aluminum foil.

Bake in the preheated oven until peppers tender, filling set, and an instant-read thermometer inserted into middle of peppers reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Top each pepper with 1 tablespoon cheese.